ROASTED ROOT VEGETABLE CHAAT

Recipe by Mish Sen

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Joshua Feist / Heavy Table

Chaat is a popular street food built in layers. It’s a medley of flavors and textures and lip
smacking good! Fall vegetables make a great base for a delicious chaat!

Assorted root vegetables (such as 1 medium sweet potato, 1 medium parsnip, 2 medium turnips, 2 medium beets, 1 medium potato), peeled and diced
2 Tbsp olive oil
Salt and pepper to taste
2-3 tsp ground cumin
1 tsp chaat masala (Indian spice blend), divided
1⁄2 lemon, juiced
1⁄4 bunch fresh cilantro leaves, chopped
1 cup plaint yogurt, seasoned with a little salt and slightly sweetened with 1 teaspoon sugar or non-caloric monk fruit sugar
2-3 tsp tamarind chutney (store bought is fine)
1⁄4 onion chopped fine
1/2 cup pomegranate seeds (optional)
Chickpea fries (sev), optional

Preheat your oven to 400°F (200°C.

Place the diced root vegetables on a baking sheet. Drizzle olive oil over the vegetables and season with salt and pepper and some chaat masala. Toss the vegetables to coat them evenly in the oil and seasoning.

Roast the vegetables in the preheated oven for about 30 minutes or until they are tender and slightly caramelized, tossing them halfway through cooking.

Once the vegetables are roasted, transfer them to a mixing bowl.

Sprinkle some more chaat masala over the roasted vegetables and toss to coat them evenly.

Squeeze fresh lemon juice over the chaat for a zesty kick.

Drizzle the yogurt sauce evenly on the roasted veggies.

Add the tamarind chutney (2-3 teaspoons at least).

Garnish with chopped onions and chopped fresh cilantro leaves for added freshness.

Sprinkle pomegranate seeds and chickpea fries (sev) to round up the entire dish!